The remodeled Kresge Court makes its bid for the hip after-work crowd.
Who says the Detroit Institute of Arts is only for art admirers? The addition of a Friday night music schedule has found some new converts. And now food lovers can rejoice as the museum unveils a new go-to place for visitors to eat, drink, relax and socialize. It’s the newly revamped Kresge Court. Combining an elegant atmosphere with competitive prices, visitors can enjoy an array of gourmet snacks, sandwiches, salads and desserts that use regional ingredients. Befitting a hip hangout, the dishes skew creative.
Artichokes, radish, black olive aioli and flatbread.
If you’re stopping by for a quick lunch, you’ve got to try the fine ficelle salad. The stars of this show are prosciutto, black mission fig jam, wild arugula and European-style thin sourdough baguette. The green goddess salad features local greens, carrot ribbons, marinated summer squash, sunflower seeds and currants.
Toasted farro salad with shaved fennel.
Other offerings include DIA deviled eggs and wasabi tobiko caviar; artichokes, radish, black olive aioli and flatbread; toasted farro salad with shaved fennel; surryano dry-cured ham with hot pepper pickles and more.
'Wich Came First? -- herb-pulled chicken salad, free-range egg, shredded kale, tomato, tarragon mayonnaise.
Desserts include Italian pudding with bittersweet chocolate, seasonal fruit croustade, and an alcoholic spin on a Detroit classic, a Boston rum cooler with Vernor’s ginger ale, French vanilla ice cream, Captain Morgan spiced rum, fresh whipped cream and candied ginger. And to wash it all down, Kresge Court offers a full range of coffee drinks, bottled soda, juice, iced tea, lemonade and water as well as domestic and imported beer, wine and cocktails.
Italian pudding, with bittersweet chocolate and olive oil custard, caramelized pine nuts and sea salt.
Kresge Court is without a doubt, a fabulous new addition to the DIA. With a wonderful atmosphere and carefully crafted dishes, it won’t take long for visitors to warm up to what Graham W.J. Beal, director of the DIA, calls “undoubtedly one of the glories of the DIA.”
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